Sweet Potato Hummus

Print Friendly, PDF & Email

Surprise – this hummus has 4 grams of fiber to help you reach your goal of 24-35 grams in a day and it also has 4 grams of protein! Adding in chickpeas (garbanzos) stretches and enriches this recipe. While traditional hummus makes for a healthy snack, this sweet-potato hummus ups the nutritional game by combining creamy chickpeas with earthy, vibrant sweet potato. We hope you’ll try it.


  • 1 large sweet potato (about 1 pound), unpeeled
  • 3/4 cup water
  • 1/4 cup lemon juice (2 lemons)
  • 1/4 cup tahini
  • 2 Tablespoons olive oil, plus extra for drizzling
  • 1 (15-ounce) can chickpeas, rinsed
  • 1 small garlic clove, minced
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper


  1. Prick sweet potato several times with fork, place on plate, and microwave until very soft, about 12 minutes, flipping halfway through microwaving. Slice potato in half lengthwise, let cool, then scrape sweet potato flesh from skin and transfer to food processor; discard skin.
  2. Combine water and lemon juice in small bowl. In separate bowl, whisk tahini and oil together.
  3. Process sweet potato, chickpeas, garlic, paprika, salt, coriander, cumin, cinnamon, and cayenne in food processor until almost fully ground, about 15 seconds.
  4. Scrape down bowl with rubber spatula. With machine running, add lemon juice mixture in steady stream. Scrape down bowl and continue to process for 1 minute. With machine running, add tahini mixture in steady stream and process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
  5. Transfer hummus to serving bowl. Cover with plastic wrap and let sit at room temperature until flavors meld, about 30 minutes.

Source: From America’s Test Kitchen’s Nutritious Delicious: Turbocharge Your Recipes